I hope that everyone is having a wonderful holiday, and that you find yourself surrounded by at least a few simple things to nourish body and soul, like kind people, blankets, hummable music and, of course, good food. Just in case you’re looking for one more cookie recipe, I recommend this one. Enjoy to your heart’s content. Continue reading
Haminados are one of my all-time favorite Passover recipes! Simple, sublime and delicious, they have been a staple at the Passover tables of Mediterranean Jewish communities for millennia! Check out this recipe and you’ll see why. Whether you make this dish in your crockpot or oven, it takes just a few minutes to toss it together and get it cooking. Continue reading
It’s a red-green party, lunch for a week with spicy, crunchy, sour power! Make some for you, or your gang, or your office potluck! When I saw this recipe I knew it was for me. Generally speaking, cabbage is one of those foods that is very underrated — especially the red kind. Continue reading
Of course, this is an especially good week for an egg recipe…
My sister saw a recipe for these beauties last week, and now you should try them! I love the idea of eating a few for breakfast, taking some for lunch, popping one or two for a mid-afternoon snack, and then making a whole new batch. But maybe not all on the same day.
My advice? Use eggs with the brightest orange-yellow yolks, berries with deepest warmest color, and the sweetest, ripest bananas you can find. You can’t possibly go wrong! Continue reading
Definitely on a roll here with desserts (especially brownies)! It happens.
I am a huge fan of black-bean brownies. I owe this to two facts: First, I am a big fan of beans. And secondly, I love brownies. So there you have it. In case you are wondering, the beans in this recipe cannot be tasted at all, so feel free to make this for children and skeptics. They will NEVER know, unless you tell. Continue reading
If you are trying to figure out what to bring to the Memorial Day Picnic that’s coming up, you may want to give some consideration to putting these amazing brownies on the menu. In fact, you’ll probably want to do a dry run and make a practice batch beforehand, just to make sure they come out the way you’re hoping. Yes, that’s probably what you’ll want to do! Continue reading
This is a perfect, perfect recipe for this time of year: Celebrate your greens! Celebrate your family! Okay, just celebrate! Continue reading
After the requisite amount of hemming and hawwing, I picked up a copy of Mark Bittman’s How to Cook Everything as a shower gift for our young cousin and his beaming Australian bride-to-be. When they opened it, he quipped “Well, we won’t be needing any other cookbooks.” True dat! Try this broccoli beauty for starters. Or dinner. Continue reading
After a brutal winter with long weeks of short days, and single-digit temperatures, the hens are once again out and about, chowing down on the grass and sucking up all the worms. They’re racing across the lawn and along the edge of the woods, enjoying the freedom to spread their wings and wiggle their tail feathers with abandon.
The girls are laying eggs again after months of little or no activity, and these eggs are spectacular. The yolks sit tall and proud above the clear, compact whites, and they are so deep yellow that probably no one would challenge you if you chose to call them orange. That gorgeous orange-yellow color comes from all the polyphenols and beta-carotene (a precursor of Vitamin A) in the grass that they are eating with relish. I think they really missed the bugs, worms, and grass. Laying mash can get very boring, the equivalent, in my mind, of living on oatmeal or shredded wheat for months at a time.